So school has been using me as a punching bag as of late, but only about a month left to go. I honestly feel bad about not updating here whenever I’ve had a new tea, so I’m taking a quick break to fill in this one gap at least.
That being said, this tea was worth the loss of the nap I was planning on taking. When I first opened the tin (ages ago) I smelt sour and cinnamon, but with something else that adds a bit of sweetness. The smells blend oddy well together and kind of overlap in my mind,but I’m not a fan. The leaves look un-uniform, with some rolled and downy silver and other open and blackish-brown. I did really enjoy the light yellow it brewed to, and in my glass mug I could see the little hairs from the leaves floating around. I tried not to think about that too much when I maned up and took a dainty sip.
The first taste was more spice than I expected. The cucumber aspect was definitly overwhelmed, but when I did isolate it was like woah. I felt a the same sensation when I’m eating cucumbers, sans crunch, that wetter than water feeling. It also tastes pretty much what I’d expect from a cucumber tea, cucumbery goodness, when ignoring the cinnamon.
One the second steep, the cinnamon was cut back and I enjoyed this cup more than the first. One the third steep I lost interest and left it to sit for about 6 hrs.
Does any know why Adagio added the cinnamon aspect? It doesn’t really detract from the tea, or help it, but I can’t figure out why it would be there. I’ve never thought cucumbers and spices. Pickles and spice, yes. But cukes? Not really.
